Christopher Mouyiassi appointed exec chef of Luton Hoo hotel

Luton Hoo Hotel, Golf & Spa has appointed Christopher Mouyiassi its new executive head chef.

In his new role, Mouyiassi will oversee dining across the two-AA-rosette Wernher restaurant, Adam’s Brasserie and the 19th bar at the hotel, located on the border between Hertfordshire and Bedfordshire, as well as afternoon tea and banqueting for meetings, conferences and weddings.

He replaces Will Hughes, who left the position last year after nearly two years.

Mouyiassi trained at Darlington Technical Catering College, under Peter Kromberg at the Michelin-starred Le Soufflé at the InterContinental London Park Lane hotel and Mark Hix at Le Caprice, among others, before taking up his most recent position as executive chef for Air Culinaire and head chef of the Stables restaurant at the Grove hotel at Chandler’s Cross, Hertfordshire.

Mouyiassi said: “I would describe my cooking style as vibrant and seasonal, and I am incredibly excited to bring my experience and expertise to share with the team and all our guests at Luton Hoo.”

Matthew Long, general manager of Luton Hoo, said: “I am delighted to welcome Christopher to Luton Hoo. He brings a wealth of experience, not only in creating exciting menus, but as an inspiring team leader with a passion for training and mentoring.”